Step 1

Heat a large pot over medium heat and add the pancetta. Cook until the pancetta is crispy and the fat has been rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain any excess grease.

Step 2

Add the 1 tablespoon of butter to the pot and keep it over medium heat. Add in the garlic and pepper flakes with a pinch of salt and pepper. Cook, stirring often, until the garlic is fragrant and slightly golden, about 2 to 3 minutes. Pour in the red wine and bring it to a book. Cook uncovered, stirring occasionally, until the wine reduces by ½ to ⅔ - this will take about 20 minutes.

Step 3

While the red wine is boiling, bring a pot of salted water to a boil and cook the bucatini. Cook it until it’s very al dente - about 9 to 10 minutes - then transfer it to the red wine in the pot.

Step 4

Add the butter to the pot with the pasta as well. Toss the pasta in the red wine sauce and cook it for another 2 to 3 minutes - the sauce will thicken and the noodles will soak it up. Toss in the pancetta.

Step 5

Serve the pasta and top with the parmesan and herbs.